Banana Flower Stir Fry

Banana Flower Stir Fry

banana flower

Today, I am going to share a very simple stir fry recipe with you. It is made with banana blossom/ banana flower. I saw it for the first time when I came to live in the South of India. This dark purplish vegetable looks quite intimidating and I would have never tried cooking with it. But my mum-in-law cooks with it. She showed me how to clean the flower which is the most laborious part. The cooking is actually very simple. Each flower has a hard stem-like thing as well as a plastic casing that must be pulled out. Here is a good guide to clean the banana blossom. Once you have them cleaned, soak in water. Then throw away that water. Between you and me, if I don’t have the time, I just leave the stems in. They are easy to pull out while eating. Not a purist way but I do it when I am short on time.

This flower has a unique kasela taste. It is astringent and pungent. Once you have done the cleaning, this stir fry is ready in a jiffy.

banana flower


Flowers of one banana blossom

1 small onion chopped finely

2-3 green chillies split in half

Oil for tempering

1/2 tsp. mustard seeds

1/4 tsp. cumin seeds

1/2 tsp. Amchur powder

Salt to taste


Heat oil in a kadhai. Add in the mustard seeds and allow them to sputter. Now tip in the cumin seeds. Sputter. Add the green chillies and onions and fry for a couple of minutes. Now add the banana blossoms and some salt. Stir well. Cover and cook on low heat for about 5 minutes or till the flowers are tender. It does not take very long. Now add in the amchur powder. Cook for a minute more. Taste and adjust salt.

Serve it hot with roti. Simple and nice. The taste is a little different than your usual stir fries. The amchur takes away the bitterness. Banana blossom is very high in Vitamin A, C, E, Potassium and fiber. It also increases progesterone and is considered a good lactating agent. Its consumption is good for women. It increases hemoglobin in the body. It is a very healthy vegetable and can be used in curries. Do try it out.

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20 thoughts on “Banana Flower Stir Fry

  1. My mom also makes a few dishes using this..needless to say I don’t really know how to ;)…But this one seems doable..of-course, I first need to convince S to eat vegetables apart from bhindi and brinjal!

    1. hahaha There is something about bhindi in my family too. Siddharth loves it. My niece loves it and so does my brother. 🙂 Yes, I heard that Bengalis make it. Have never had it. Just learned this one from mil. But improvised the recipe to make my own quick version. Gurdev likes kasela and bitter stuff so he actually asks for this one. He also helps in peeling the flowers. 🙂

  2. We make it slightly differently. We chop the flowers after removing the hard ‘kallan’ which means a thief or robber 😀 I think it was so named because like a thief it will eventually get caught. No one has ever told me the real reason for the nomenclature 🙂

    I soak a handful of moong dhuli dal and add it to the tadka before putting the chopped flowers. It gets cooked perfectly by the time the flowers soften. In the end we add fresh coconut and a tsp of sugar to cut the bitter taste. I love this and sometimes eat it as a salad meal!

    1. That was an interesting story about the nomenclature. I will try your recipe. Seems nice. Will let you know how it turns out. I assume the tadka has the mustard seeds, dry red chillies and curry leaves.

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